Crab Cream Croquette
Different than most potato-based croquette, this version is creamy, gooey, and mild - highlighting the natural taste of seafood. I used crab sticks for this recipe, if you use actual crab meat I'm sure it would turn out even better!
Crab Cream Croquette
Different than most potato-based croquette, this version is creamy, gooey, and mild - highlighting the natural taste of seafood. I used crab sticks for this recipe, if you use actual crab meat I'm sure it would turn out even better!
Buka di AplikasiCara Membuat
- 1
Heat pan on medium flame, melt butter and sautee chopped onion until translucent.
- 2
In with the crab and prawn, cook quickly for 1 minute just until prawn turns pink. Put all purpose flour and toss until fully incorporated.
- 3
Pour milk and stir until the sauce thickens into a paste. Season with salt, pepper, and ground oregano.
- 4
Thinly layer a small shallow tray with cooking oil. Pour and spread the filling evenly, wait until it cools. Cover with plastic wrap, and refrigerate for min. 3 hours or overnight until you are ready to fry. It will be easier to shape when the filling is frozen.
- 5
Prepare all purpose flour, whisked egg, and bread crumbs into 3 separate bowls.
- 6
Take out the filling tray and remove plastic wrap, divide it into 12 even portions with a knife.
- 7
Oil your hands. Shape the filling into balls, make sure there are no air pockets to prevent it from exploding while frying.
- 8
Roll the balls in all purpose flour. Dust the excess, dip into egg mixture. Cover evenly with bread crumbs.
- 9
Heat cooking oil on high heat to deep fry. Make sure oil is hot enough to prevent croquette filling from leaking.
- 10
Fry the croquettes 3 at a time until golden brown. Serve immediately to enjoy crunchy breaded shell and hot, creamy filling.
- 11
You may serve them as appetizer with cherry tomato and salad on the side, topping for bento or japanese curry rice.
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